YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice with tender-crisp steamed asparagus and a bright squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Serve the seared salmon over the rice with the steamed asparagus on the side, finishing with a fresh squeeze of lemon juice over everything.